Wednesday, April 14, 2010

Barley and Asparagus Pilaf

I love barley in soups, but typically don't think to cook this grain as a side dish for dinners. This recipe had a great compliment of flavors, and we were pleasantly surprised at how much we liked it.

While I do like Asiago cheese, Parmesan is my favorite, so when I make it again, I'll likely use Parmesan cheese in place of Asiago.

This looks fantastic! I want to use barley more as well and this is perfect. I think everyone would like it and the asparagus is big enough for picky kids to pick out :) I never thought of barley and cheese - I am stuck on it in soup.

It's been a while since I commented, but I still check out your recipes when I need some inspiration! We tried this dish last week and it tastes fabulous!! I used the grated parmesan like you suggested. Everyone gobbled it up...even my 17 month old toddler. He was actually picking out the asparagus and shoving it in his mouth as fast as he could! Thanks for the great recipe.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.